Fried Plantain with Two Sauces

A perfect opener for our Beef Stroganoff entrée
Presented by Ronna Reed for December 21, 2006

Fried Plantain
Here's what you will need:
  · 2 large plantains, very ripe, cut into 1/4 inch slices
  · Canola or vegetable oil for frying

Heat one inch of oil in frying pan. Toss plantain slices into hot oil in batches and cook until browned, about one minute.

Spicy Lime Habanero Dipping Sauce
Here's what you will need:
  · Juice of 3 limes
  · 1 tsp. sugar
  · 1/2 red onion, sliced in thin strips (julienne)
  · 1 orange habanero chile, finely chopped

Combine all ingredients. Use caution when handling habanero chile.

Coconut Chutney Dipping Sauce
Here's what you will need:
  · 1 cup unsweetened, grated coconut
  · 2-3 fresh red or green chiles
  · 1 tsp. black mustard seeds
  · 1 clove garlic
  · 1/4 cup cilantro
  · 1 cup water
  · 2 tsp. fresh lime juice
  · Salt to taste

Roast garlic and chiles in dry pan over medium heat for about one minute. Combine them with remaining ingredients in blender until coconut is still slightly coarse but mixed well with other ingredients. Drizzle with olive oil before serving.

Ready for the main course? Check out our Beef Stroganoff recipe.

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